Fig Balsamic Vinaigrette – salad dressing, marinade, sauce & more

This simple recipe creates an adaptable vinaigrette that tastes great on salads, steamed vegetables, grains and even steak or chicken breast!

Ingredients:

1/3 C      Lucini Fig Infused Balsamic

1 tsp       fresh Garlic, minced

1 tsp       Salt

1/4 tsp  Black pepper

1/2 tsp  Lemon Peel, grated fine

1/2 C     Lucini Basil – Infused Extra Virgin

Preparation:

In a bowl, whisk together fig balsamic, garlic, salt and black pepper.  Add garlic and lemon peel and stir.

Slowly drizzle in the olive oil (VERY slowly at first) while whisking constantly to emulsifiy.  If  you have time, refrigerate until serving; this seems to make the flavor more consistent throughout the vinaigrette.

Confused about Infused?

When I got word that my friends at Lucini were doing flavored oils I got a bit nervous. From the moment I tasted their first products I have always been so impressed with their commitment to great quality. The truth is I had never tasted infused oil that did not have a fake flavor like horrible imitation processed foods. I should not have been surprised that Lucini would produce something new and amazing! Because I had never found flavored oil that I liked I started thinking “what the heck do I do with them?” I treaded slowly, pouring the oils in dipping dishes and serving with crusty bread. My teenaged daughter could drink the Delicate Lemon Extra virgin Olive Oil and informed m that we were running out and I had to get more before her spring break sleepover. Since then I have been incorporating the oils into my everyday cooking and I look forward to sharing my Lucini culinary adventures with you.

Roasted Asparagus with Garlic & Lemon Oil
1 pound Asparagus, Trimmed
1 tablespoon Delicate Lemon Extra virgin Olive Oil
Freshly ground salt and pepper
2 Tablespoons freshly grated Parmesan cheese

Pre heat oven to 350. Lightly coat the asparagus with the oil. Season with salt and pepper. Roast for about 12 minutes until tender. Change oven tempetuere to broil. Gently shake the asparagus and sprinkle with Parmesan. Place under the broiler for about 3 minutes until cheese is melted. Serves 4.

Green Beans with Red Pepper and Walnuts
1-pound green beans, cleaned and trimmed
1 Red Pepper, thinly sliced
3 tablespoons Fiery Chili Extra Virgin Olive Oil
1 cup walnuts, coarsely chopped
Salt and pepper
In a skillet or electric wok (high heat) heat oil. Sautee green beans, walnuts and pepper about 5 minutes until the beans are tender.
Toss with salt and pepper. Serves 4
Lemon Risotto
5 tablespoons Delicate Lemon Extra virgin Olive Oil
1 medium yellow onion, finely chopped
2 cups Arborio rice
6 cups chicken stock
3 teaspoons finely grated lemon zest
2/3 cup finely grated Parmesan cheese
Salt and pepper to taste

In a large saucepan or sauté pan, heat 3 tablespoons olive oil over medium heat. Add the onion and cook for 5 to 7 minutes on medium heat until the onion is pale, soft and translucent.  Place the stock in a separate saucepan and place over medium heat to warm it through.  Once it has become hot, reduce the heat to keep the temperature but not to boil the stock.   You simply want to keep it hot so that when you add it to the rice, the temperature doesn’t drop. Add the rice and lemon zest to the onion mixture.  Stir to combine and to coat all the grains in the oil. Begin to add the hot stock, adding about 1 cup at a time and stirring continuously until each cup of stock is absorbed before adding the next.  Continue to add the stock, a cup at a time, and continue to stir, until the rice is al dente.  This will take about 20 minutes.  Depending on your rice, you may not need all 6 cups of stock so start tasting your rice after you’ve added 5 cups. When the rice is al dente, remove from the heat and add the Parmesan.  Stir to combine. Season with salt and freshly ground pepper and serve immediately on 4 plates and drizzle with remaining Delicate Lemon Extra virgin Olive Oil.

Grilled Swordfish in a Black Bean Sauce
2- 15 oz cans of black beans
1-tablespoon Fiery Virgin Olive Oil Chili Extra
1 red onion chopped
2 red peppers, chopped
3 garlic cloves chopped
1 jalapeno pepper, minced
1-cup chicken or vegetable stock
Fresh cilantro, coarsely chopped
6- 8 oz swordfish steaks
Fiery Chili Extra Virgin Olive Oil for brushing fish
In saucepan heat oil and sauté onions and garlic for 5 minutes. Add peppers and cook until softened stirring constantly. Add the black beans and stock stir over medium heat until thicken and sauce reduces about half. Puree with an emulsion blender. I like to leave it a little chunky. Cover while preparing the fish. Prepare grill. (These can be done on the stove top grill o broiler as well.) Brush fish well with oil and sprinkle with salt and pepper. Grill or broil until cooked through about five minutes per side.) If you made the sauce ahead reheat. Place fish on a plate and spoon over sauce and garnish with fresh cilantro. Serves 6.

Gwen Kenneally

Back To The Kitchen
Full Service Catering & Party Planning
http://Backtothekitchen.net
http://gwenkenneally.blogspot.com/
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Every Crown Jewel Deserves a Box

Cheese is my chocolate. Many a late night I have pillaged the fridge looking for some last scrap of my favorite gooey french cheese or tried to shave into thin slices the last bit of Irish cheddar to be laid carefully over Swedish hard bread. My latest sensation is the rare and very hard to find Lucini 36month Parmigiano Reggiano drizzled with my favorite honey from Hawaii.

This cheese is so special it deserves the box it comes in. Each 8oz wedge arrives from Italy pre-cut by the artisan cheesemakers at location (ReggioEmilia D.O.P) to protect its integrity and flavor. Something that took 3 years to carefully craft is owed more respect than a bit of saran wrap.

It is now available for everyone to enjoy thanks to ZABARS in New York who is selling the product online.

Perfect for Purim: Gifts Baskets that are Sure to Please!

Purim (9-11 March 2009) is the celebration of the miracle of salvation by Esther. Considered the happiest celebration of the Jewish calendar, Purim is full of fun, laughter, costume contests, and gift-giving.

Lucini Italia has the perfect array of award-winning  selections just waiting to be snuggled into a lovely gift basket. Extra virgin olive oil and infused oils, a vast selection of sauces, aged Parmigiano Reggiano, vinegars and vinaigrettes: the combinations are endless! Be sure to include recipes from Lucini’s Recipe collection.

Lucini Tomato Basil Sauce

Classic Pasta Dinner Basket

Lucini Tomato Basil Sauce

Lucini Extra Virgin Olive Oil

Lucini Roasted Hazelnut Vinaigrette

500g package of premium short pasta such as Garofalo’ fusile or farfalle

Lucini Parmigiano Reggiano

Pasta Fork and Sauce Spoon

Oranges, Clementines, Dates, Dried Figs, or other winter fruit

Your Mom was Right – Eat Your Tomatoes!

I’ve written about the extensive research done with regards to the health benefts of extra virgin olive oil.  Add tomatoes, garlic, basil, and a pinch of sea salt and you have the classic and much beloved sugo di pomodoro or Lucini’s Tomato Basil Sauce. Here’s the great part – not only is this classic sauce great tasting, it’s great for you!

Tomatoes are naturally high in lycopene, a carotenoid (powerful antioxidants, protecting the cells of the body from damage caused by free radicals) that has been extensively studied for its antioxidant and cancer-preventing properties. According to the World’s Healthiest Foods, “…the antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage-has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.

Garden-ripe Tomatoes - Cancer prevention in a pretty package

“Lycopene from tomatoes has been extensively studied in humans and found to be protective against a growing list of cancers. These cancers now include colorectal, prostate, breast, endometrial, lung, and pancreatic cancers. While lycopene may play an important role in tomatoes’ health benefits, it seems that it is not the only nutritional star integral for giving this food a red-hot reputation for health promotion; recent research discussed below in the section “Protection Due to Synergy of Tomato’s Nutrients, Not Just Lycopene” describes how scientists are finding out that it is the array of nutrients included in tomatoes, including, but not limited to lycopene, that confers it with so much health value. All the while, it’s still important to understand the many benefits that lycopene provides. Lycopene has been shown to help protect not only against prostate, but breast, pancreatic and intestinal cancers, especially when consumed with fat-rich foods, such as avocado, extra virgin olive oil or nuts. (This is because carotenoids are fat-soluble, meaning they are absorbed into the body along with fats.”

Lucini Parmigiano Reggiano

Fast food doesn’t have to mean ‘bad for you’! A tasty pasta meal with a mixed green salad take about 15 minutes to prepare and you get all the cancer-preventing benefits of tomatoes and extra virgin olive oil. To make it even easier, make sure you have a selection of Lucini Sauces on hand. And don’t forget the Lucini DOP Parmigiano Reggiano!

Top Recommended Extra Virgin Olive Oil

Cook’s Illustrated rated Lucini Premium Select Extra Virgin Olive Oil® as the “top recommended” grocery extra virgin olive oil. Now, on PBS’s America’s Test Kitchen, the same review aired and is available online (you might have to signup for free to review). What is great about this piece is that it is done by independent taste testers reviewing products available in most good grocery stores and not just the specialty food boutiques.

Previously, they tested balsamic vinegars….and the winner was Lucini 10-Year Gran Riserva came out on top!

What’s DOP and What’s Not

Modern life is full of acronyms – IBM, URL, FYI, TGIF, LOL – but nothing matters more to a dedicated foodie than DOP. Denominazione d’Origine Protetta, Italian for ‘Protected Designation of Origin’, is considered ‘the’ designation for quality and original production. According to Just Food, DOP “…is used to describe foodstuffs which are produced, processed and prepared in a given geographical area using recognized know-how. Examples include: West Country farmhouse Cheddar cheese and Jersey Royal potatoes in the UK; Camembert de Normandie and Roquefort cheeses in France; and olive oil, Parmigiano Reggiano, Prosciutto di Parma (dry-cured Parma ham) in Italy.” To earn the DOP designation, a product must meet stringent requirements set by the European Union Food Quality Scheme Project. Once earned, the designation is jealously guarded.

When you sink your teeth into a bite-sized piece of Lucini’s DOP Organic Stravecchio Parmigiano Reggiano, you’ll understand why DOP is DOP. One of the first products to be designated DOP by the EU, Parmigiano Reggiano is the queen of Italian cheeses with its subtle nutty undertones and unique crumble-in-your-mouth texture. Paired with fresh red grapes, it’s a taste extravaganza. The city of Parma is rightfully proud of this national treasure and its sister, Prosciutto di Parma.

So next time you’re having a get-together, pull out the Lucini’s DOP Organic Stravecchio Parmigiano Reggiano, break it into bite-sized chunks, pair it with field fresh grapes or just picked crunchy apples and your favorite full-bodied red and prepare yourself for enjoyment Italian-style.

Andrew Weil Restaurant Opens

Perhaps it is time to say arrivederci to the Stephen Starr-esq mega bling restaurants. In this down trodden economy the newly opened Phoenix restaurant True Food Kitchen appears to be doing gangbusters. Focused on healthful foods and very little meat, the menu represents all things good for you. Their motto: “Great-tasting, globally inspired cuisine that nourishes body, mind and spirit,” is very ambitions but so far the lines are out the door.

Oh…and of course the food is being prepared using Lucini Italia Organics products, which include heirloom Tuscan plum tomatoes, extra virgin olive oil and a limited production Stravecchio Parmigiano Reggiano!

Read More…

First ever essential oil infused extra virgin

Recent review by Progressive Grocer magazine

Home chefs can now give complex dishes the perfect finishing touch with Lucini Italia Co.’s line of superpremium infused oils. Handcrafted in Tuscany using a 20-day artisan process, the line of “liquid spices” consists of Robust Garlic, Delicate Lemon, Fiery Chili, and Tuscan Basil varieties, each carefully made using Lucini’s Premium Select Extra Virgin Olive Oil and fresh essnetial oil extracted from fresh ingredients. The suggested retail price for a 8.5-ounce bottle is $15.99.

We did find it online for less.

If Obama was a salad dressing what would he be?

Just as our new president was taking the oath of office, the Fancy Food Show was wrapping up in San Francisco this week (…always a great place to window shop for new products and food trends). One of the hits of the show was a set of new vinaigrettes by Lucini, which they were sampling from a hotdog-styled “salad” cart.
And so as I munched and listened to webcasts of the inauguration, I wondered which of the six flavors represented the new Obama-nation. Is it the classic yet centrist “Tuscan Balsamic” ? Or the charming and tartly sweet “Dark Cherry & Rosemary“? In the end my pick was the “Roasted Hazelnut & Extra Virgin” because of its cerebral and elegant composure, balanced only by wholesome earthy-ness. Don’t you agree? And like Michelle’s dress all are reasonably priced.